Don’t forget the accompanying colcannon recipe.
CORNED BEEF
Adapted from Cook’s Illustrated, March 1997
Order point cut brisket from a butcher. Don and Joe’s Meats at Pike Place Market, had it in stock and charged $4/pound. Our supermarket butcher couldn’t get it, but had flat cut in stock, which is also good; if you can only get flat cut, definitely still make the recipe.
1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of excess fat, patted dry
1. Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side (including the ends) evenly with salt mixture; place in 2-gallon Ziploc bag, forcing out as much air as possible.
2. Place the bagged beef in a half-sheet pan to catch any leaks and place on the bottom shelf of the refrigerator. Refrigerate 7 days, turning once a day. (The original recipe calls for the beef to be weighted; I haven’t bothered to do this and it comes out fine.)
3. Remove the meat from the bag and soak the meat in cold water for a couple of hours, changing water several times.
4. Preheat oven to 275°F. Place the meat in a large pot (probably the same one you used to soak it) and add water to cover. Bring to a boil, partially cover, and put the pot in the oven. Cook 3 to 5 hours, or until meat is very tender.
5. If you have the patience, cool the meat completely in the braising liquid before slicing. Otherwise, eat immediately.
Swooooon… I have deep feelings for corned beef and have been dreaming about it since March 1.
Episode 7?? Only seeing up to 6 on iTunes? Are you podcasting from the future? Cool!
Six was another classic, by the way.
Made several meals featuring your braising show’s recommendations. Everyone thinks I’m a genius now. So, mahalo.
Whoops, I mistyped above; it was supposed to say that this goes with our St. Patrick’s episode, which is NOT out yet. This is your homework. I fixed the post. Thanks!
I just listened to your Romantic Food episode but there was no comment field on that entry any longer.
Just wanted to note that i OWN Cherry Ames, Cruise Nurse, as well as Cherry Ames, Mountaineer Nurse. My Grandmother (who became a nurse!) collected the entire series when she was yonger. They all sound like porn titles though (Dude Ranch Nurse, Jungle Nurse), but all romance in them is (unfortunately) vanilla-vanilla. There was also a series about Vicki Barr, Flight Stewardess!
Just wanted to say that this tasted fantastic and was incredibly easy (up to where I ran out to the store to find a pot large enough to fit the brisket in). It was actually my first time eating corned beef; my brother, who has made colcannon before with the store-bought stuff, was delighted with it and says he can’t go back now. Thanks!
So glad you tried the recipe!
[...] small 2lb. brisket from Deck Family Farms through Corvallis Local Foods. For the brine, I used the recipe Matthew Amster-Burton recommended. But I didn’t have the hours to slow-braise he called for. So I boiled it in [...]